Instructions

1. In a large bowl, whisk together the flour, granulated sugar, and salt until well combined.
2. Add the cold cubed butter to the flour mixture, using your fingers to rub it into the mixture until it resembles coarse crumbs.
3. In a small bowl, whisk together the egg yolk and white wine until well blended.
4. Gradually add the egg mixture to the flour mixture, stirring with a fork until the dough comes together.
5. Transfer the dough to a lightly floured surface and knead for a few minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
6. Meanwhile, in a separate bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix well until smooth.
7. Fold in the chocolate chips and chopped candied orange peel until evenly distributed.
8. Preheat the oil in a deep fryer or large pot to 375°F (190°C).
9. Roll out the chilled dough on a lightly floured surface until very thin, about 1/8 inch thick.
10. Using a round cookie cutter or a glass, cut the dough into 4-5 inch circles.
11. Wrap each circle of dough around a cannoli tube, sealing the edges with a little water to ensure they stick.
12. Fry the cannoli shells in the hot oil until golden brown, about 2-3 minutes, turning occasionally. Remove from oil and let them cool completely on a wire rack.
13. Once cooled, gently slide the shells off the tubes.
14. Fill a piping bag fitted with a star tip with the ricotta cream mixture and pipe the cream into each cannoli shell, filling from both ends.
15. Dust the filled cannoli with powdered sugar before serving.